This is one of those staples, every espiring raw foody should learn to make. It just has that perfect balance of a rich deep chocolate taste and the creamy smoothness of the mousse. In this recipe, I make a raspberry sauce, but it’s not required. You could change up the recipe with differnent types of sauces.

This recipe makes a 7″ Round Cake

For the Crust:

1/3 Cup Pecans

1/3 Cup Macadamia Nuts

2 TB Agave Syrup

1 TB Coconut Butter

1 tsp. Vanilla Extract

1 tsp. Cinnamon

2 tsp. Carob

1/4 tsp. Salt

Crust In a Food processor, process the dry ingredients first. The nuts, cinnamon, carob and salt. Then Add the Agave, Coconut Butter and Vanilla Extract and Process again until it forms into a moist ball clumped together. If it’s too dry add a little more agave to get it to blend and stick together. Take the mixture out and press it into the bottom of an 7″ Springform Cake Pan. This is easiest to do by placing plastic wrap over the top of the mixture and pressing down on it through the plastic wrap. This prevents the mixture from sticking to your fingers as you press. You can also use a pestle to lightly pound it to even it out. Put this in the freezer to set while you work on the filling.

For the Filling:

2 Cups Young Coconut Meat

1/2 Cup Coconut Butter

1/4 Cup Cacao Butter

1/2 Cup Macadamia Nut Butter

1/2 Cup Cacao Powder

1 TB Vanilla Extract

1/2 Cup Agave Syrup

1/2 Cup Maple Syrup

1 tsp Lecithin (optional)

1 tsp. Apple Cider Vinegar

1/2 tsp. Salt

Filling you will need to first liquify the cacao butter. In a small sauce pan add a large piece sliced off of the cacao butter and turn on the stove top to the lowest flame setting. We are not going to cook this or add enough heat to harm the cacao, just warm enough to get it to melt on the low setting. Stir it frequently with a fork or spoon and it should melt completely in 1-2 min. After it is melted measure 1/4 cup of the cacao oil. If it is not enough you may need to add a little more to melt. Add this cacao oil along with the rest of the ingredients to either a food processor or high speed blender. The Coconut butter does not need to be liquified first, but it is ok if it is. For the Coconut meat, you will need 2-4 Young Coconuts. Open them with a cleaver or chefs knife and drain the water into a cup or bowl for another use. Scrape the white coconut meat off the inside of the coconuts and place the pieces into your measuring cup to measure out 2 cups worth of the meat. For the Cacao Powder you can use organic fair trade cacao powder (some great brands are Black and Blacks or Rapunzel), make sure it is unsweetened, organic and non-alcaline. You can also use raw cacao powder or raw cacao nibs ground in a coffee grinder into a fine powder. (See recommended sources). Blend or process the mixture until smooth and creamy, about 1-3 minutes depending on the power of your machine. If you can’t find macadamia nut butter you can use cashew butter instead or grind your own butter out of whole maca-damia nuts. You can also omit the maple syrup if you wish and replace it’s portion with agave if you prefer. Have fun with variations, and flavor variations.

For the Raspberry Sauce:

1 Cup Fresh or Frozen Raspberries

1/4 Cup Agave Syrup

1 tsp. Banilla Extract

1 tsp. Coconut Butter

1/4 tsp. Guar Gum (optional)

Sauce Place all ingredients in your blender or processor and process until well blended but thick

Instructions

Once the filling is done, take out the pan from the freezer and make sure the plastic wrap is removed if you used it. Pour the filling into the cake pan. Then cover the top of cake pan with plastic wrap or wax paper and place the mixture back in either the fridge or the freezer. The obvious major difference is that the freezer will work a lot faster. In the freezer it should set and be ready to eat within a couple hours. In the fridge it should be left an entire day or overnight to set. If I will not be serving it that soon I prefer to put it in the fridge to set because it does it at a slower and more even rate.

Once the cake is set and firm, take it out of the springform pan and place it on a serving plate or cake plate. Garnish it with fresh raspberries, mint leaves and raspberry sauce. You can also just garnish each sliced serving piece by itself and leave the cake plain.

You can vary the flavors in this and still keep the same texture and consistency to customize it to your liking. You can add lemon juice and lemon zest for a chocolate lemon mousse, or add fresh mint or mint essential oil for a chocolate mint mousse or fresh raspberries to the cake batter for chocolate raspberry mousse cake. The crust also is completely optional and is just as nice without it. Have fun and enjoy.

Wow, I tried this and I have to say I loved loved it. One of the best raw mousse recipes I have ever tried. Thanks.

http://twitter.com/angeldirect angeldirect

Always on the look out for more mousse recipes

Jana

Thanks Christa! Glad you enjoy this stuff. I don't have a website of my own or collection of work though. Everything I do, I put on G Living. So just keep checking this space for more stuff. I haven't been doing much lately at all, but I plan on getting back into it again and will put out more recipes and photos etc.

http://www.gatheringartists.com Karen Hammer

oh my gosh you're cakes look awesome, I haven't tried cakes yet being raw since february, but did try pies. I am making a friend a cake for an anniversary and want to try these mousse cake, some ingredients I havent gotten yet, but will substitute as necessary. , Thanks for the clear text and gorgous pictures.